A couple of nights ago, DH came home from work with 6 packages of cream cheese that were "leftover." Of course, he and all the kids immediately asked me to make them a cheesecake. Since the main ingredient was being provided, how could I say no? The main question was, what kind of cheesecake should I make? I decided to just wing it and the resulting product was devoured with choruses of "the best cheesecake EVER" and "when can you make this again???" There is still a little bit left, as it is VERY rich. Here's how it looks:
Hungry yet?? :-)
Since I didn't follow a recipe, I have to try and figure out exactly what I did so I AM able to make it again someday, and I thought I would do it here, so I can share the recipe. Get ready to bake a delightful dessert!
About 16 chocolate sandwich cookies
3 T. butter, melted
Crush cookies in food processor. Stir in melted butter and press into the bottom of a 9" springform pan sprayed with non-stick cooking spray. Set aside.
3 packages cream cheese, softened
1/2 c. brown sugar
1/2 c. sugar
2-3 T. flour
1 c. chocolate chips, melted
1/2 c. sour cream
2 t. vanilla
1 c. mini chocolate chips
1 c. toffee bits
Beat cream cheese with sugars and flour with mixer on medium speed until smooth and blended. On low, blend in melted chocolate chips until color is evenly distributed and smooth. Beat in eggs on low, one at a time. By hand, blend in sour cream and chips and toffee bits. Once combined and smooth, pour over crust.
Place in a 300° oven on the top rack, with an overproof pan of water on the lower rack. Bake for 1 hour, then turn off oven and leave door closed for another hour. Remove and allow to cool at room temperature for about an hour before placing in the refrigerator for several hours before serving.
At serving time, top each slice with:
Caramel ice cream topping
This is very good, but VERY rich! And let's not even talk about the calories....that's just plain scary!! :-) Enjoy!!!
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